01-19-2005, 06:10 AM
2 lb Eel, from sea or river, peeled and gutted
2 c Basic tomato sauce
1 c Dry red wine
12 Caper berries
12 Gaeta olives
1 tb Hot chili flakes
1/8 c Chopped fennel fronds
Rinse eel and cut into 4-inch long pieces, pat dry.
Preheat oven to 450 F.
In an oven and stove-proof earthenware pot, place tomato sauce, red wine, caper berries, olives and chilies over medium heat and bring to a boil. Season eel pieces with salt and pepper and place into boiling sauce. Put eel into oven and bake until cooked through, about 20 minutes. Remove from oven, sprinkle with chopped fennel and serve immediately.
2 c Basic tomato sauce
1 c Dry red wine
12 Caper berries
12 Gaeta olives
1 tb Hot chili flakes
1/8 c Chopped fennel fronds
Rinse eel and cut into 4-inch long pieces, pat dry.
Preheat oven to 450 F.
In an oven and stove-proof earthenware pot, place tomato sauce, red wine, caper berries, olives and chilies over medium heat and bring to a boil. Season eel pieces with salt and pepper and place into boiling sauce. Put eel into oven and bake until cooked through, about 20 minutes. Remove from oven, sprinkle with chopped fennel and serve immediately.